Moroccan Meatballs

[kirra]

Moroccan Meatballs

Ingredients:

Meatballs:

2 pounds Lava Lake Ground Lamb
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon black pepper

Sauce:

2 Tablespoons coconut oil
2 medium onions, diced
2 cloves garlic, crushed
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
2 tomatoes, diced
2/3 cup tomato paste
1 1/2 cup water

Preparation:

In a bowl combine the spices for the meatballs mixing with a fork. With your hand piece the lamb into the spices and knead until the lamb and spice are well combined.

Moistened your hands to shape the spiced lamb into meatballs. You can use a tablespoon for size consistency. Place the meatballs on a plate or baking sheet while you prepare the sauce.

Heat a dutch oven on medium heat and add the coconut oil. Add the onions and cook until tender, about 5 minutes then add the garlic. Add the cumin, paprika, oregano, salt and pepper to the onions and garlic. Stir until fragrant, about 30 seconds.

Pour in the water and the tomatoes with juice. Add in the tomato paste and stir until it dissolves. Allow the sauce to come to a boil and then reduce to a simmer. Carefully place the meatballs in the sauce. Cover and cook for 40 minutes.